Photo: Stephanie Studer
Roasted Spring Vegetable Risotto
11 ingredients
20 min + 30 min
8 servings
openrecipes
"Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson® Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish."
Estimated Nutrition (whole recipe, rough)
572
Calories
22g
Protein
22g
Fat
75g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound asparagus, cut into 2-inch lengths
- 2 cups whole baby carrots cut in lengthwise quarters
- 6 green onions, cut into 1-inch pieces
- 3 medium assorted peppers (yellow, red, green), cut into 1-inch strips
- 2 medium zucchini or yellow squash, cut into diagonal slices
- 1 cup halved fresh medium mushrooms
- 2 teaspoons chopped fresh rosemary leaves
- 3 1/2 cups Swanson® Vegetable Broth
- 1 tablespoon olive oil
- 1 1/3 cups uncooked Arborio rice
- 1/2 cup grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes